Palmiers (or ‘elephant ears’ as they are sometimes called) are the perfect last-minute appetizers. They are super quick and easy to make but somehow they still look like an elegant treat. They also lend themselves to many variations so you can basically fill them with anything you want from sun-dried tomatoes, to pesto, olives or even just sugar for a more traditional sweet version.
French salami and Gruyere cheese is one of my favorite combinations so this is the version that I most often serve to my guests. I generally cook a big batch thinking that I’ll freeze some of them for another time but to be honest there’s never any palmiers left by the end of the night. Probably because I ate half of them. Oh well…
Salami and Gruyere Palmiers
Loosely adapted from Ina Garten’s recipe for savoury palmiers
1 sheet of frozen puff pastry (thawed, but still cold)
2 tbs tomato paste
1/4 cup grated Gruyere cheese
3 slices of salami, chopped
Pinch of mixed herbs
Salt & Pepper to taste
♥ Pre-heat oven at 180c.
♥ Spread tomato paste over puff pastry and top with the rest of the ingredients.
♥ Fold both pastry sides towards the center until about half way. Then fold the sides again until they meet in the middle. Finally, fold one side onto the other as if you were closing a book.
♥ Cut dough into 2 cm slices and place them face up onto a baking tray lined with non-stick cooking paper.
♥ Cook for 10mins or until golden.